Ingredients
- 6 egg yolks1/2 cup honey 1/4 cup sugar2 cups heavy cream1 cup whole milk1/4 tsp saffron threads1/2 cup Almond (chopped)
In a heavy medium saucepan, whisk together egg yolks, honey, and sugar until thoroughly combined. Whisk in cream, milk, and salt, then cook over medium heat, whisking frequently, until a custard forms on the back of a spoon but a finger swiped across it leaves a clean line, about 170°F.Pour through a strainer into an airtight container and stir in saffron and orange zest. Cover and chill in refrigerator until custard drops to 40°F, 4 hours to overnight.Churn the custard . Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.
In a heavy medium saucepan, whisk together egg yolks, honey, and sugar until thoroughly combined. Whisk in cream, milk, and salt, then cook over medium heat, whisking frequently, until a custard forms on the back of a spoon but a finger swiped across it leaves a clean line, about 170°F.Pour through a strainer into an airtight container and stir in saffron and orange zest. Cover and chill in refrigerator until custard drops to 40°F, 4 hours to overnight.Churn the custard . Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.
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